I have been making this crust since I was around 13 and I’m not quite sure where the recipe came from (probably Betty Crocker). My grandma used to have me make several when I was visiting and she would freeze them for later. It is not an airy crust, but it does rise a little and the kids seem to love it.
I am posting the recipe as written. We have altered it on occasion and changed the white to wheat flour and we always use almond milk now. It still tastes good and there is never any waiting for the crust to rise! It’s so easy my 13 year old makes it when he’s craving pizza. The photo is from his black olive cheddar pizza last night!
Heather’s Quick & Easy Pizza Crust
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup oil
Put the above ingredients in a bowl and mix until combined (if you have a Kitchen Aid the dough hook attachment works well). When thoroughly mixed put it on the counter (we don’t need flour but if you feel the need use a small amount) and kneed it a few times to get it into somewhat of a ball. Roll out on the counter and place on a greased (I use Pam) pan.
Some things I’ve learned over the years…
- The more you work with the dough the tougher the finished product is.
- We stopped buying prepared sauce. I use 1 can tomato sauce spread over the dough and then sprinkled with garlic salt, Italian seasonings and minced onion.
- This dough works great for individual pizzas as well as “pizza pockets”.
Top with sauce and your favorite topping and cook at 425 degrees for 20-25 minutes (mine is usually ready at 20).